Szczupak Po Polsku

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Szczupak Po Polsku

Ingredients

  • 2 carrots
  • 2 stalks celery
  • 1 onion, quartered
  • 10 peppercorns
  • 1 bay leaf
  • 2 t salt
  • water
  • 1 fish, dressed (perch, sole, pike or similar white fish)
  • 1/4 cup butter
  • 1 T dill or parsley (fresh), chopped
  • 3/4 t salt
  • 1/4 t pepper
  • 1/4 cup lemon juice
  • 6 eggs, hard-cooked, finely chopped

Instructions

Yield: 4 servings. Combine fish, vegetables, dry seasonings and enough water to cover in a saucepan or pot. Boil gently for about 15 to 20 minutes or until the fish flakes easily. Meanwhile, heat butter in a skillet. Add the chopped eggs, lemon juice, dill, salt and pepper. Cook 5 minutes, stirring frequently. When the fish is cooked, set it on a warm platter and then spoon the topping over the fish. Serve with rice or potatoes. Pike Polish style -- This recipe could be used as part of a 12-course meal known in Polish as Wigilia or on its own. Wigilia is eaten after sundown on Christmas Eve. Yield: Serves 4-6.

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